Meanwhile mix the sugar and water in a small pan and cook to 120 degrees centigrade. When the syrup reaches 100 degrees centigrade begin to whisk the whites until stiff. Gradually pour on the hot syrup whisking until cooled.

Fill the cooked doughnuts with the Curd using a small piping bag.

Dip the doughnuts into the meringue mix to coat the top and finish with a kitchen blowtorch.